Winter Squash 101

Learn how to make the most of the season's sensational gourds

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With summer gone, its delicious squashes—zucchini, pattypan, yellow crookneck—also disappear from produce stands. Luckily, fall ushers in a bounty of beautiful winter squash to take their place. At their peak in mid-September through October, look for squash that have healthy stems that aren't dry or shriveled, and select ones with smooth, shiny skin free of pits, dark splotches or soft spots. If kept whole in a dry, well-ventilated area that's between 50° to 55°, most winter squash can be stored for weeks—sometimes up to a month or more. Just don't put them in the fridge; it'll diminish the flavor and lifespan of the produce. Once it's been cut up or cooked, the squash can be refrigerated, where it'll keep for a week. Cooked squash can also be frozen; simply place in a freezer-safe container or bag, leaving about 1/2-inch of space from the seal, and it will keep for about a year. Read on to learn more about the most popular types of winter squash, and delectable ways to prepare them.

Don't let its petite size fool you: the acorn squash puts up quite a fight when it comes time to prepare it, thanks to its tough skin and sturdy flesh. Luckily, there's no need to peel acorn squash; simply cut in half and scoop out the seeds before roasting (its most common preparation method). Once cooked, it has a delightfully mild, sweet taste. When shopping for acorn squash, opt for gourds that are deep, dark green with as few orange-colored spots as possible. Photo: iStock

It's easy to see why this variety is the most popular of the winter squashes. It's extremely versatile, with a bright orange flesh that's fibrous and nutty in flavor. To prepare, trim off both ends, chop the neck off, split the body in half lengthwise and scoop out the seeds with a spoon. Next, remove the tough outer skin from the neck and body by using a vegetable peeler or paring knife. The squash is now ready for chopping, dicing, slicing and more. Often roasted or sautéed, butternut squash can also be pureed and made into a soup once cooked. Photo: Thinkstock

You can spot delicata a mile away by its oblong shape and trademark green stripes that run along its creamy white-to-yellow skin. This heirloom squash is a fall specialty, with soft inner flesh and a much thinner skin that can be consumed, unlike most winter squashes. It's also on the sweet side, with a flavor akin to sweet potatoes. To prep, cut squash in half and scoop out the seeds before slicing and dicing; most recipes either bake or steam it. Photo: Shutterstock

Kabocha is a mighty gourd, weighing an average of 3 to 4 pounds. Outfitted with a thick, deep green outer skin covered with white striations, it's golden inside, with semi-firm flesh. Although it's not as moist as other varieties, it fluffs up nicely, and has a taste similar to pumpkin. After halving and scooping out the seeds, kabocha can be roasted in its tough outer skin and scraped out, or the skin can removed using a vegetable peeler or paring knife before roasting or simmering in stock for soup. Photo: Shutterstock

The biggie of the bunch, spaghetti squash routinely clocks in at upwards of 5 pounds. Its pale yellow, oval-shaped exterior encases a vibrant orange flesh inside, which, when roasted and flaked with a fork, produces spaghetti-like strands (hence its name). Because of its shape, texture and mellow flavor, spaghetti squash can easily double for pasta. To prepare, cut in half and remove the seeds before roasting. Photo: Thinkstock